Greek Lentil Salad

July 18, 2011

Lately, I’ve been riding my bike to and from work everyday. It’s great exercise, but it’s hard to ride with a packed lunch- unless that lunch is light.

In the summer, I like cool salads like this tangy lentil salad. It’s filling yet light and is an absolute cinch to travel with. You could eat this plain or atop a bed of lettuce. It would even be great over rice. Love versatile summer dishes like this one.

Ingredients: (makes 4 servings)

2 cups lentils (soak for several hours to reduce cook time)

1/2 cup chopped onion

juice and zest of 1 lemon

2 cloves of minced garlic

1 cup diced tomatoes

1/2 cup crumbled feta

1/2 cup chopped back olives

3 Tablespoons extra virgin olive oil (divided)

salt and pepper to taste

Directions:

Boil lentils on the stove top until tender. In a skillet, heat 2 Tablespoons olive oil. Add onions and garlic and cook until fragrant and tender. Stir in lentils and lemon zest and remove from heat.